This research aimed to determine the effect of Lactobacillus plantarum on the manufacturing process of fermented goat meat dendeng. The completely randomized design with four treatments and four replications was applied to determine the moisture content, water activity (AW), protein content, dissolved protein content, and protein profile as physicochemical quality indicators. The level of Lactobacillus plantarum was 0 ml (T0), 0.3 ml (T1), 3 ml (T2), and 30 ml (T3), respectively. The obtained result was analyzed with SPSS for windows 16 then followed with Duncan’s Multiple Range Test. The highly significant result (P<0.01) was shown on Aw, with valued at 0.61 – 0.70, moisture content at 44.24 – 46.65%, protein content at 31.98 – 38.70%, and dissolved protein content at 3.55 – 4.21%; while the molecular weight of protein profile was ranged from 16.69 to 143.54 kDa, and showed an unreadable protein band on T0, six protein bands on T1, seven protein bands on T2, and eight protein bands on T3, respectively.

Lactobacillus plantarum is one of lactic acid bacteria that more resistant to acidic condition so that potentially used to extend dendeng shelf life. The purpose of this research was to evaluate the quality of fermented goat meat dendeng with L. Plantarum at chemical and microbiological quality. Three different levels of L. plantarum (0, 0.3, 3, and 30 mL) were applied to goat meat dendeng at room temperature. Results showed a significant different in pH, titratable acidity (TA), and Total Plate Count (TPC) on fermented goat meat dendeng, except for total lactic acid bacteria (LAB). At 30 mL. L. plantarum application showed better characteristics on chemical quality, with lowest values of pH 5.16±0.25, highest Titratable Acidity 22.66±0.73 highest number of microbiological quality including Total Plate Count (TPC) 6.34±0.56 CFU/g and Total Lactic Acid Bacteria (LAB) 6.84±0.69 CFU/g, respectively. From the study it is concluded that addition of L. plantarum resulted better characteristics on chemical and microbiological quality, and it is possible to be applied for commercial production of fermented goat meat dendeng.

Yogurt as a fermented dairy product has been providing several benefits for human health and appropriate for people with lactose intolerance. Recently, the consumption level of yogurt has significantly increased. Starch can be used as an alternative hydrocolloid in the manufacturing process of yogurt. Indonesian Canna edulis Ker contains 63.27% amylopectin that has the potential used as an alternative hydrocolloid. Amylopectin has a very high capability of the water holding capacity to increase the viscosity and maintain the stability of yogurt drink. The present research was to determine the additional effects of Canna starch as an alternative hydrocolloid on the physicochemical and sensory properties of the yogurt drink during storage. Concentrations of 0.1%, 0.2%, 0.3%, and 0.4% canna starch and 0.2% CMC (control) were added to make yogurt. All treatments were carried out with four replications. Samples were refrigerated at 4 o C for 24 hours and then analyzed for pH, titratable acidity, viscosity, syneresis, sedimentable fraction, and sensory properties. Data were analyzed by one way ANOVA, and followed by Duncan's multiple range test (DMRT). Data from the pH, titratable acidity, syneresis, sedimentable fraction, viscosity and sensory analyses obtained from the present study indicated that concentration of 0.1-0.4% (w/v) Canna starch could be applicable in the manufacture of the yogurt drink. Furthermore, it was found that 0.1% (w/v) of Canna starch selected as the best concentration could be used in yogurt manufacture process that resulted in similar sensory quality compared with CMC as commercial hydrocolloid.

The interaction between raw goat milk, lactic acid bacteria (LAB), and kefir grain resulted in the unique taste and flavor of fermented products. Under optimum temperature, LAB and yeast had the better condition for growth and optimizing metabolic activity. The proportion level of kefir grains should be considered during the incubation period because it could change the logarithmic growth phase of lactic acid bacteria. After the processing, cold storage should be applied to suppress microorganism growth in the post-acidification period. The prolonged post-acidification period potentially affects the quality of Goat milk kefir products. This research aimed to evaluate the effect of a post-acidification period during cold storage based on antioxidant, peptides, and chemical quality of goat milk kefir. The experimental design was a completely randomized design (RCD) with four treatments and three replications. The quality analysis was done in the different post-acidification periods for 1 day, 7 days, 14 days, and 21 days after being stored at 4 o C. Duncan Multiple Range Test (DMRT) was used for further statistical analysis. The results showed that the different postacidification periods had significant effects (p<0.05) on antioxidant activity, peptide, fat, and ethanol content. On Average, antioxidant activity, peptide, fat, and ethanol content in goat-milk kefir were 55.70 ± 2.25 %, 9.32 ± 0.13 mg / ml, 1.86 ± 0.08%, and 1.04 ± 0.04%, respectively. In conclusion, the longer period of post-acidification has a major contribution to the change of goat milk kefir characteristics during cold storage.

The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for maintaining the yogurt quality is a chemical compound namely carboxymethyl cellulose (CMC). Canna (Canna edulis Ker) potentially used as a natural stabilizer, which is a local Indonesian tuber with high starch content and antioxidative properties. The purpose of this study is to investigate the capability of Canna starch to replace the used of CMC based on the physicochemical and antioxidant activity of yogurt drink during cold storage. The complete randomized factorial design will be used with two factor. The first factor was Canna starch/CMC levels divided into 5 groups, T0 (0.2%CMC) as a control, T1 (0.15% CMC + 0.025% canna), T2 (0.1% CMC + 0.05% canna), T3 (0.05% CMC + 0.075% canna), and T4 (0.1% Canna), respectively. The second factor was the storage time of yogurt drink divided into four groups, 1, 7, 14 and 21 days, to determine the quality change during stored in the refrigerator at 4°C. Data obtained from the results of subsequent studies analyzed by GLM (General Linear Model) and followed by Duncan's multiple range test (DMRT). This study resulted that Canna starch has the capability as a natural stabilizer for producing functional yogurt drink with potential health benefits related to the high antioxidant activity. The combination of 0.1% CMC and 0.05% Canna starch addition on yogurt drink manufacture showed the best physicochemical quality